Pie Crust: HELP!! Tips Needed

[acosta]

Hello!!

This week I have been experimenting with trying to make my own pie crust #fail

Please provide any tips you have.

So far, I have been using Crisco (cold), 2 cups of flour, (ice) water and a pinch of salt.
I used the recipe on the back of the crisco box.
Cut the crisco into chunks and blend into the flour (I used two knifes because I don't have a pastry cutter).
Then chilled the mix in the fridge.

Rolled out the dough, placed in a metal dish.
Back in the fridge.

Blind baked at 425 for 18 mins with rice weighing it down.

The first time I did it, the parchment paper stuck and while lifting it up, I lost half my crust.
Then back in for 10 minutes at 375

It didn't look done and was kinda bubbling.

Put in my lemon filling and baked further.
Today, we tried it....the crust wasn't done.

Today I tried again. This time I burned the crust. Whoops!


HELP!

[Retiree]

Don't ya hate it when the plan doesn't quite come together the way you think it should.

I don't know if this will be any help, but it might be worth a try. When I bake my crust for lemon meringue pie, I don't put parchment paper or rice on it. I just put it in the pie plate, making sure that I've been generous with the amount of pastry, i.e. pastry hanging over the edge. I let it sit for about 15 minutes before I flute the edge. This is supposed to help reduce the amount of shrinkage. I then poke the sides and bottom with a fork. This is supposed to help reduce the bubbling. I then bake it at 450 for 10-12 minutes. Before I fill the pastry with lemon filling, I make sure the pastry is cooled.

If you are interested, I can also give you a recipe, made with Tenerflake Lard, that I find works well.

[acosta]

Don't ya hate it when the plan doesn't quite come together the way you think it should.

I don't know if this will be any help, but it might be worth a try. When I bake my crust for lemon meringue pie, I don't put parchment paper or rice on it. I just put it in the pie plate, making sure that I've been generous with the amount of pastry, i.e. pastry hanging over the edge. I let it sit for about 15 minutes before I flute the edge. This is supposed to help reduce the amount of shrinkage. I then poke the sides and bottom with a fork. This is supposed to help reduce the bubbling. I then bake it at 450 for 10-12 minutes. Before I fill the pastry with lemon filling, I make sure it is cooled.

If you are interested, I can also give you a recipe, made with Tenerflake Lard, that I find works well.

So when you blind bake it, you don't put a weight in?

My pie didn't shrink (woohoo) or and poked it (but it still bubbled).

I am tempted to try half butter, half crisco and some vinegar (as per other suggestions online). have you tried this?

[Retiree]

I never had much success making pastry with shortening and have never tried making it with a combination of butter and Crisco. I have also never weighted the pastry, although I have heard about doing that. I have had it bubble a little but that never seemed to affect the finished product.

Here is the pastry recipe that I have been using for 25 years:

5 Cups Flour
1 tsp Salt
1 tsp Baking Powder
1 TBS Brown Sugar
1 lb Lard
2/3 Cup Cold Water
1 Egg
2 TBS White Vinegar

1. Mix together flour, salt, baking powder and brown sugar
2. With a pastry blender (or 2 knives), cut in lard
3. Stir together water, egg and vinegar
4. Stir liquid ingredients into dry ingredients
5. Knead together to make a smooth pastry
6. Roll pastry out onto a floured board or waxed paper
7. Cut to the size you need for tarts or pastry
8. Any pastry you do not use, place in a zip lock bag(s) or plastic container(s) and store in the freezer.

[acosta]

Thank you for sharing!

How any pie shells does this usually make?

[Zonny]

I used this recipe awhile back, and it's the only one that has ever turned out for me.

http://www.onegoodthingbyjillee.com/...-and-more.html

[lizzie bargain]

My DH is the pie baker in our family and he swears by using butter rather than shortening or lard( my Mum always used lard). My Mum also said that the secret to making good pastry is to mix and handle as quickly as possible before you roll it? But honestly I am not the one who makes the pastry at this house so I am not an expert pastry chef!!

[Zonny]

My DH is the pie baker in our family and he swears by using butter rather than shortening or lard( my Mum always used lard). My Mum also said that the secret to making good pastry is to mix and handle as quickly as possible before you roll it? But honestly I am not the one who makes the pastry at this house so I am not expert pastry chef!!

Yes, if you handle it too much the fat melts and your pastry comes out not flaky. I actually mixed mine up most of the way in my KitchenAid mixer, and was very concerned about it because it was almost holding together before I added any liquid. But it didn't require much handing to put it together into a ball and quickly roll it.

[Retiree]

Acosta, my recipe should make 3 double crust pies or 6 pie shells. After making 1 pie, I usually divide it into 4-5 ziplock bags to put into the freezer and then just take out what I need, when I'm baking.

Lizzie Bargain, I would agree with your Mum. I also find that chilling the pastry before rolling it helps, too.

[acosta]

Thank you to everyone who has contributed to my HELP ad

From the first time I made it, I knew I made some errors.
The second time, I chilled after every step! haha It helped though.

This next time, I already have my flour in the freezer (and everything else that's supposed to be cold).
I will alter my ingredients and see what happens. I really appreciate everyone's input. :D

Happy Holidays!